Celery root, also known as celeriac or knob celery, is a lesser-known root vegetable with immense culinary potential. Despite its gnarly, rough exterior, this underground vegetable packs a unique, earthy flavor with subtle hints of celery and parsley. If you’ve ever wondered, “How do you eat celery roots?”—the answer is more versatile than you might think. From raw salads to creamy purées and hearty roasts, celeriac transforms into delicious dishes with ease. This guide will walk you through everything you need to know about selecting, storing, prepping, and cooking celery roots, while also sharing recipes and nutritional highlights.
Understanding Celery Root: What Is It?
Celeriac (Apium graveolens var. rapaceum) is a cultivated variety of celery grown for its edible bulbous root rather than its stalks. It’s a member of the same family as carrots, parsley, and parsnips—making it a nutritional powerhouse that combines the best of earthy root vegetables with the aromatic qualities of herbs.
While it may resemble a small, knobby potato or a turnip, celeriac has a distinctive aroma and flavor that elevates both cold and hot dishes.
Where Does Celery Root Originate?
Celeriac has a centuries-old history, originating in the Mediterranean region. It gained popularity in French and Eastern European cuisines, where it’s used in traditional dishes like rémoulade and soups. Today, it’s widely available in farmers’ markets and grocery stores, especially from fall through early spring.
How to Identify Fresh Celery Root
When shopping for celery root, look for these qualities:
- Firm texture: The root should feel heavy for its size and resist pressure when squeezed.
- Smooth, unwrinkled skin: Avoid specimens with shriveled areas or soft spots.
- Size considerations: Medium-sized roots (about the size of a grapefruit) tend to be more tender than larger, older ones.
- Fresh green leaves: If the root still has greens attached, ensure they are vibrant and not wilted.
Storing Celery Root for Maximum Freshness
Proper storage ensures that your celeriac maintains its texture and flavor. Whether you plan to use it in a few days or over several weeks, follow these tips:
Short-Term Storage (Up to 1 Week)
Wrap the celery root in a damp paper towel and place it in a plastic bag in the crisper drawer of your refrigerator. This method preserves moisture and prevents the root from drying out.
Long-Term Storage (Up to 2 Months)
For extended storage, keep celeriac in a cool, dark, and humid environment like a root cellar. Place it in a box filled with slightly damp sand or sawdust, and ensure good air circulation. Avoid freezing whole celeriac, as it can alter texture and become mushy when thawed.
Pre-Cut Storage
Once peeled or chopped, celeriac oxidizes quickly. To prevent browning:
- Place cut pieces in a bowl of cold water with a splash of lemon juice or vinegar.
- Store in an airtight container in the refrigerator for up to 3 days.
How to Prepare Celery Root for Cooking
The most challenging part of cooking with celery root is prepping it. Its bumpy exterior can make peeling tricky, but with the right technique, it becomes manageable.
Peeling Celery Root
Because the skin is thick and uneven, a standard vegetable peeler won’t suffice. Instead:
- Use a sharp chef’s knife to trim off the top and bottom.
- Stand the root upright and carefully slice away the knobby skin, following the contour of the bulb.
- Cut away any deep grooves or discolored areas.
Alternatively, a sturdy Y-shaped peeler can be effective for surface areas that aren’t too uneven.
Dicing, Slicing, or Julienning
After peeling, celeriac can be cut into various shapes, depending on your recipe:
- Diced: Ideal for soups, stews, and roasting.
- Thin slices: Perfect for gratins or sautéing.
- Julienned sticks: Great for raw salads or crudités.
- Grated: Excellent for raw applications or adding bulk to vegetable patties.
Different Ways to Eat Celery Root
Celeriac is incredibly versatile—unlike some root vegetables, it can be eaten raw, roasted, mashed, boiled, or even fried. Each preparation method brings out a different aspect of its flavor and texture.
1. Eating Celery Root Raw
Raw celeriac adds a refreshing crunch and a subtle herbal note to salads. Because it’s firm and crisp, it holds up well even when dressed.
Classic Celeriac Rémoulade
This French staple combines grated or julienned celeriac with a creamy Dijon-mayo dressing. Here’s how to make it:
Ingredients:
- 1 medium celeriac, peeled and grated
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon capers, chopped
- 1 tablespoon cornichons or pickle relish
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions:
- In a large bowl, whisk together mayonnaise, Dijon, capers, cornichons, parsley, and lemon juice.
- Add the grated celeriac and toss to coat evenly.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Serve as a side with roasted meats or as a dip with crusty bread.
Other Raw Uses
- Add shredded celeriac to slaws for a crunchy, aromatic twist.
- Mix into grain bowls for texture and depth.
- Include in vegetable platters with hummus or tzatziki.
2. Roasted Celery Root
Roasting celeriac intensifies its natural sweetness while giving it a tender interior and slightly caramelized exterior. It’s a stellar addition to holiday meals or weeknight dinners.
Simple Roasted Celeriac Recipe
Ingredients:
- 1 large celeriac, peeled and cubed (1-inch pieces)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground pepper
Instructions:
- Preheat oven to 400°F (200°C).
- Toss celeriac cubes with olive oil, garlic powder, paprika, salt, and pepper.
- Spread in a single layer on a baking sheet.
- Roast for 35–40 minutes, flipping halfway, until golden and fork-tender.
For extra richness, finish with a sprinkle of Parmesan cheese or a drizzle of balsamic glaze.
3. Mashed or Puréed Celery Root
Celeriac purée is a flavorful and nutritious alternative to mashed potatoes. It’s creamy, subtly sweet, and lower in carbohydrates, making it a favorite in low-carb and gluten-free diets.
Garlic and Herb Celeriac Purée
Ingredients:
- 1 large celeriac, peeled and chopped into 1-inch cubes
- 2 cloves garlic, minced
- 1/4 cup heavy cream or full-fat coconut milk (for vegan option)
- 2 tablespoons butter or olive oil
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper to taste
Instructions:
- Boil celeriac and garlic in salted water for 20–25 minutes until very tender.
- Drain and return to the pot.
- Add cream, butter, nutmeg, salt, and pepper.
- Use a potato masher or immersion blender to achieve desired consistency.
- Garnish with chopped chives or thyme and serve hot.
This purée pairs impeccably with roasted chicken, seared duck breast, or vegetarian main courses.
4. Boiled or Steamed Celery Root
Boiling or steaming is one of the easiest methods, ideal for incorporating celeriac into soups or stews.
Tips for Boiling or Steaming
- Cube celeriac into even-sized pieces for uniform cooking.
- Boil for 15–20 minutes or steam for 20–25 minutes, until knife-tender.
- Test doneness by piercing with a fork—soft but not mushy is ideal.
Use boiled celeriac in:
- Hearty vegetable soups like minestrone or pot-au-feu.
- Blended with potatoes for a hybrid mash.
- Stir-fries (parboil first to reduce cooking time).
5. Gratin or Baked Dishes
Celery root shines in gratins, where it absorbs rich flavors from cream, cheese, and herbs.
Celeriac and Potato Gratin
Ingredients:
- 1 celeriac, peeled and thinly sliced
- 2 large potatoes, peeled and thinly sliced
- 1 1/2 cups heavy cream
- 1 cup chicken or vegetable broth
- 1 cup Gruyère or Parmesan, grated
- 2 cloves garlic, minced
- Salt, pepper, and nutmeg to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Layer celeriac and potato slices alternately in a greased baking dish.
- Mix cream, broth, garlic, salt, pepper, and nutmeg; pour over the layers.
- Sprinkle cheese on top.
- Bake covered for 45 minutes, then uncover and bake 15–20 minutes more until golden.
This side dish is perfect for festive occasions and complements beef, lamb, or holiday roasts beautifully.
6. Frying and Crisping
While not a common technique, celeriac fries offer a unique alternative to potato fries.
How to Make Celeriac Fries
- Cut peeled celeriac into fry-shaped batons.
- Soak in cold water for 30 minutes to remove excess starch.
- Dry thoroughly and toss with olive oil, salt, and paprika.
- Bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until crispy.
- For extra crispiness, use an air fryer set at 400°F for 15–18 minutes.
Serve with aioli, ketchup, or a spicy yogurt dip.
Celery Root in Global Cuisines
Celeriac transcends borders, featuring in European, Middle Eastern, and modern fusion dishes.
French Cuisine: A Staple Ingredient
In France, celeriac is a key component in winter soups like soupe aux navets and salads like rémoulade. It’s also used in cassoulet-style stews for depth of flavor.
Eastern European Dishes
In countries like Poland and Ukraine, grated raw celeriac is mixed with carrots, apples, and horseradish in festive salads served during holidays.
Modern Fusion and Vegan Cooking
Contemporary chefs use celeriac in creative ways:
- In vegan “crab” cakes as a binder and flavor base.
- As a low-carb replacement for rice in risotto-style dishes.
- In raw vegan lasagna layers, thinly sliced and marinated.
Nutritional Benefits of Celery Root
Beyond its culinary appeal, celery root is packed with health-promoting nutrients.
Rich in Vitamins and Minerals
Celeriac is particularly high in:
- Vitamin K: Essential for blood clotting and bone health (one cup provides nearly 40% of the daily recommended intake).
- Vitamin C: A powerful antioxidant that supports immune function.
- Potassium: Helps regulate blood pressure.
- Phosphorus and magnesium: Important for energy metabolism and muscle function.
Dietary Fiber and Low Calorie Count
One cup of raw celeriac contains about:
- 42 calories
- 2 grams of protein
- 10 grams of carbohydrates
- 2 grams of dietary fiber
This makes it an excellent choice for weight management and digestive health.
Antioxidant and Anti-Inflammatory Properties
Celeriac contains compounds like flavonoids and polyacetylenes, which studies suggest may help reduce inflammation and support heart health. Its low glycemic index also makes it suitable for diabetics when consumed in moderation.
Common Mistakes When Cooking with Celery Root
Even experienced cooks can make errors with celeriac. Avoid these pitfalls:
1. Not Peeling Thoroughly
The skin is inedible and tough. Skipping proper peeling results in a chewy, unpleasant texture.
2. Overcooking
Celeriac turns mushy if boiled or roasted too long. Cook until tender but still holding its shape.
3. Forgetting to Acidulate Cut Pieces
Like apples and potatoes, celeriac browns when exposed to air. Always place cut pieces in acidulated water (water with lemon juice or vinegar).
4. Underseasoning
Its mild flavor can be overshadowed if not seasoned well. Enhance with herbs, spices, salt, and aromatic ingredients.
Creative Recipe Ideas Using Celery Root
Expand your culinary repertoire with these inspired uses:
Celeriac Soup with Crispy Sage
A velvety soup highlighting celeriac’s earthy flavor, garnished with fried sage leaves and a swirl of crème fraîche.
Raw Celeriac Ribbon Salad with Apples and Walnuts
Use a vegetable peeler to create thin ribbons. Toss with sliced apples, toasted walnuts, lemon vinaigrette, and a sprinkle of blue cheese.
Celeriac and Lentil Stew
Combine diced celeriac, brown lentils, tomatoes, onions, and cumin for a hearty, plant-based stew.
Celeriac “Steak”
Cut thick slices, season with smoked paprika and garlic, then sear or grill. Serve as a vegan steak alternative with chimichurri sauce.
Conclusion: Embrace the Versatility of Celery Root
Now that you know how to eat celery roots, there’s no reason to overlook this nutritious and flavorful vegetable. From its impressive health benefits to its adaptability in both raw and cooked dishes, celeriac deserves a spot in your regular rotation. Whether you’re crafting a classic French rémoulade, whipping up a creamy purée, or roasting it into golden bites, celeriac brings depth, texture, and a hint of elegance to your table.
Don’t be intimidated by its rugged exterior—invest a little time in preparation, and you’ll be rewarded with a culinary gem that enhances soups, salads, sides, and main dishes alike. Explore its potential, experiment with flavors, and discover why chefs and home cooks around the world continue to celebrate this underrated root. Your next kitchen adventure starts with a single bulb of celeriac.
What is celery root, and how is it different from regular celery?
Celery root, also known as celeriac, is a cultivated variety of celery grown primarily for its edible root rather than its stalks. Unlike regular celery, which features long green stalks commonly used in salads and soups, celeriac produces a large, knobby bulb beneath the soil with a mild, earthy flavor that combines notes of celery and parsley. The outer skin is tough and typically tan or beige, requiring thorough peeling before use, while the interior is creamy white and crisp when raw.
The main difference lies in cultivation and use: celeriac’s stalks are generally not eaten because they are fibrous and less developed, while its root is prized for culinary versatility. Nutritionally, both contain similar compounds like antioxidants and vitamin K, but celeriac has a higher carbohydrate and fiber content due to its root structure. Its unique texture and flavor make it a valuable ingredient in a range of dishes, from soups to roasts, whereas regular celery is mostly used as a crunchy fresh addition or aromatic base.
How do you choose and store celery root?
When selecting celery root, look for firm, heavy bulbs with smooth skin and a diameter typically between 4 and 6 inches. Avoid specimens with soft spots, cracks, or dark blemishes, which may indicate spoilage or age. Smaller celeriac tends to be more tender and less fibrous, while larger ones can be woody in the center. The stem ends should appear fresh, not dried or moldy, and there should be no strong odor.
Store unpeeled celery root in a cool, dark place or in the crisper drawer of your refrigerator for up to two weeks. To extend its shelf life, wrap it in a paper towel and place it in a plastic bag to minimize moisture loss. Once peeled or cut, store it in a bowl of cold water with a splash of lemon juice or vinegar to prevent browning, and use within 24 hours. For long-term storage, cooked celeriac can be frozen for up to 6 months.
How do you prepare celery root for cooking?
Begin by thoroughly washing the exterior, as celeriac often retains dirt in its crevices. Use a sharp knife or vegetable peeler to remove the tough outer skin, cutting deeply enough to eliminate all the woody, fibrous layers and knobby protrusions. Depending on the recipe, cut the peeled root into cubes, slices, matchsticks, or grate it. Its texture is similar to a turnip or parsnip—dense but easy to slice with a good knife.
Because celeriac oxidizes quickly when exposed to air, submerge cut pieces in acidulated water (water with lemon juice or vinegar) until ready to cook. This keeps the color bright and the flavor fresh. Before cooking, drain and pat dry the pieces. Whether you’re roasting, boiling, or sautéing, properly prepared celeriac holds its shape well and absorbs seasonings effectively, making it a reliable ingredient in various culinary applications.
What are the best ways to cook celery root?
Celery root can be prepared in multiple ways depending on the desired texture and flavor profile. Boiling or steaming until tender is ideal for mashing or pureeing, as in traditional celeriac mash—a nutritious alternative to potatoes. Roasting brings out its natural sweetness and gives it a caramelized, nutty flavor, especially when tossed with olive oil, salt, and herbs like thyme or rosemary before baking at 400°F for 25–35 minutes.
Sautéing sliced or diced celeriac works well in stir-fries or as part of a root vegetable medley, while simmering it in soups and stews adds depth and body without overpowering other ingredients. It’s also excellent raw, grated into slaws or salads, where its crunchy texture and mild flavor enhance freshness. For a creamy twist, blend boiled celeriac into soups or use it to thicken sauces naturally through its starch content and smooth consistency when pureed.
Can you eat celery root raw, and is it safe?
Yes, celery root can be eaten raw and is perfectly safe when properly cleaned and prepared. Raw celeriac has a crisp, slightly juicy texture and a refreshing, earthy flavor reminiscent of celery with subtle nutty undertones. Grated or julienned, it makes a great addition to salads, especially root vegetable slaws, where it pairs well with apples, carrots, and a tangy vinaigrette or creamy dressing.
To ensure safety, always peel the tough outer layer thoroughly, as it can harbor dirt and bacteria. Wash the vegetable well before peeling, using a brush if necessary. Once peeled and cut, treat it with acidulated water to prevent oxidation and maintain freshness. People with allergies to celery should avoid celeriac, as it’s a variant of the same plant. Otherwise, raw celeriac is nutritious and low in calories, offering dietary fiber, vitamin K, and antioxidants with minimal fat or sugar.
What are the health benefits of eating celery root?
Celery root is a nutrient-dense vegetable, low in calories yet rich in fiber, vitamins, and minerals. A one-cup serving of raw celeriac contains approximately 60 calories, 12 grams of carbohydrates, 5 grams of dietary fiber, and notable amounts of vitamin K, vitamin C, phosphorus, and potassium. The high fiber content supports digestive health and promotes satiety, making it beneficial for weight management and gut health.
Its antioxidant profile includes flavonoids and vitamin C, which help combat oxidative stress and support immune function. The potassium in celeriac helps regulate blood pressure, while vitamin K plays a critical role in blood clotting and bone health. Additionally, its low glycemic index makes it suitable for people with diabetes. Including celeriac in a balanced diet may contribute to cardiovascular health, improved digestion, and overall nutrient intake without adding excessive calories.
What are some popular recipes using celery root?
Celery root appears in many traditional and modern dishes across European and global cuisines. One popular preparation is celeriac remoulade, a French salad of finely shredded raw celeriac dressed with mayonnaise, mustard, capers, and herbs. Another classic is celeriac soup—pureed with onions, potatoes, and broth, then enriched with cream or dairy-free alternatives for a velvety texture. Roasted celeriac wedges also make a delicious side dish, especially when combined with carrots, parsnips, and rosemary.
Mashed celeriac, sometimes blended with potatoes, offers a lower-carb, nutrient-rich alternative to traditional mashed potatoes. It’s also excellent in gratins, stews, and casseroles, where it softens and absorbs surrounding flavors. For a modern twist, use grated raw celeriac in grain bowls or atop fish tacos for added crunch. It also works well in vegetarian dishes like fritters or as a base for veggie burgers, thanks to its binding texture when cooked and pureed.